Radicchio Walnuts Ricotta Ravioli Recipes

RADICCHIO, WALNUTS & RICOTTA RAVIOLI

Steps:

• add the flour to the mixer bowl.
• start at low speed with a dough attachment.
• slowly incorporate the lightly beaten eggs.
• slowly incorporate the salt and the oil.
• mix on low speed for 8-10 minutes.
• remove from the mixer and rest on a dusted working surface.
• Cover with plastic wrap and let rest for 30-60 minutes to give the gluten the opportunity to relax. You can optionally divide it in five parts and wrap them individually to make the next step easier.
• put a tablespoon of EVOO and the garlic on a large saute pan on very low heat.
• cut the radicchio in small pieces, rinse and dry.
• add the radicchio to the pan and mix well with the oil.
• add the red wine - with or without alcohol.
• set on medium fire and cook with a lid, stirring occasionally for 20 minutes.
• make sure the liquid does not evaporate completely, have some more wine ready if needed. Substitute with small quantities of water if preferred.
• Walnuts: Preheat oven to 350 degrees. Arrange on a cookie sheet in a single layer. Bake 8 to 10 minutes, checking often or cook in a skillet at medium-high heat for 3-5 minutes, stirring frequently.
• Beat the walnuts down to half pea size.
• Remove the extra cooking liquid from the radicchio (if any), remove the garlic and process in a blender or - better - with an immersion blender for more accurate texture.
• add the walnuts and process a bit more: the mix needs to retain texture but it also needs to be easily shaped.
• add salt and pepper to taste, mix well and incorporate the ricotta with a spoon.
• set aside, cover and refrigerate.
• flatten the dough on a lightly floured working surface with the help of a rolling pin, fold 1/3 of the sheet on itself from each side.
• repeat 3-4 times.
• keeping the working surface dusted, make it paper thin and cut out (with a pizza cutter) rectangles that can barely cover the moulds.
• work more on each individual sheet so it will fit loosely on the mould.
• generously dust the side of the sheet that will be touching the mould.
• cover with the first sheet.
• gently press the dough inside each part of the mould.
• you can now add the filling! the quantity obviously depends on what kind are you using: no matter what, too much filling is a bad idea. make it so it can be easily pressed and become flat.
• add a second sheet of dough to cover, gently press with your hands to make a flat surface.
• gently pass a rolling pin on top, increasing the the pressure when you see it's adequate to seal the ravioli.
• flip to release from the mould and voilá! depending on the thickness of the dough, all the ravioli may result already separated or they may need to be cut.
• Boil the ravioli in salted water for 2-3 minutes, drain well and season with some oil and grated Parmiggiano cheese -- It was all worth the ride, enjoy.

RICOTTA AND WALNUT RAVIOLI WITH ARUGULA

Steps:

• 1. Blend the flour, egg yolks, oil, 5 tablespoons water, and 3/4 teaspoon salt in a food processor until a dough forms. Let the dough rest, wrapped in plastic, for 1 hour. Cut the dough into quarters and dust with flour. Roll the dough using a pasta maker on the widest setting 8 times, folding dough each time and flouring in between. Continue rolling the pasta on the narrower settings, without folding, until the second narrowest setting. Place the dough on a floured counter covered with a towel. Repeat with the remaining dough.
• 2. Pulse 1/2 cup walnuts, the ricotta, lemon zest, and 1/2 teaspoon each salt and pepper in a clean food processor. Place 1 teaspoon of filling 1 1/2 inches apart along 2 pasta sheets. Brush the edges and between the mounds with water, and then top with another pasta sheet, pressing around the filling to seal. Cut out square ravioli, about 30, with a sharp knife and transfer to a floured towel.
• 3. Heat the butter in a large, heavy skillet over medium-high heat until the butter begins to brown, 4 to 6 minutes. Remove from the heat and stir in the garlic, lemon juice, the remaining 1 cup walnuts, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Reserve the sauce.
• 4. Boil the ravioli in a large pot of boiling salted water until tender, about 3 minutes. Gently transfer the ravioli with a slotted spoon to a bowl with the sauce, arugula, and Parmesan. Toss to combine, then divide among warmed serving plates.

PUMPKIN & RICOTTA RAVIOLI

Steps:

• Sift the flour onto the work surface and make a well.
• You may want to oil your hands first to prevent sticking.
• Add the eggs one at a time, then add the salt.
• Mix the eggs, then add a little flour at a time from the well, until all the flour has been used.
• Knead for about 5 minutes, adding flour if dough is too sticky.
• Dice the pumpkin and cook in boiling water for 10 minutes.
• Strain and leave to cool.
• In a large bowl, soften the ricotta.
• When the pumpkin has cooled, mash with a fork and add to the ricotta.
• Add the parmesan, egg, nutmeg, salt and pepper to taste.
• Mix the ingredients together until they have a uniform texture.
• Roll out a thin sheet of pasta.
• Use the smallest setting on the pasta machine.
• Or roll by hand (watch out- it won't be easy!).
• Pasta should be very very thin at the final stage.
• If you have a ravioli attatchment for your machine, this should be easy from here on inches.
• Using a spoon, piping bag or fingers, place filling at equal distance apart along one side.
• Fold over the sheet of pasta or place another sheet on top.
• Be sure to try not to let much air be in with the filling or your ravioli will burst during cooking.
• Cut out the individual ravioli shapes using pastry cutter or shape cutter.
• Be sure to seal edges well with water and perhaps a fork.
• Cook 5-6 minutes in boiling water.